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Lemon Bundt Cake

A moist, fluffy cake bursting with bright citrus flavor, perfect for family gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon lemon zest, finely grated
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 10- to 12-cup Bundt pan with butter and dust lightly with flour or use a non-stick cooking spray.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 to 5 minutes).
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Add the buttermilk, lemon zest, lemon juice, and vanilla extract to the mixture and mix until just combined.
  7. Gradually add the dry ingredient mixture to the wet ingredients, mixing until smooth and be careful not to overmix.
  8. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

For added flavor, consider using poppy seeds or substituting half of the flour with almond flour. To store, wrap the cake in plastic wrap and refrigerate for up to 5 days or freeze for up to 3 months.